*Available in the Asian foods section of some supermarkets and at Asian markets.

Advertisements

Preparation

Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).

Menus & Tags

Tags:

Recent Reviews

This recipe is a keeper. I've made butternut squash soups before, and this ranks among the best. The soup was served for Thanksgiving, and it was definitely a highlight of the courses.
Like others, some modifications were made. I substituted the sour cream and honey with coconut cream, and I upped the curry paste by half of the recommended amount. The end product was perfect for adults and kids alike. The spice and natural sweet combination complimented each other nicely, and the flavors were appropos for the season.

mediaz from Orland Park, IL /

Flag if Inappropriate

I had 4 cups of squash so I increased the quantities of everything by the same. Except the tai paste, I put in 2 TABLEspoons and still in the end the curry flavor barely came through. Given the roasting of the squash prior and then the hour long simmer, this was a lot of time to end up with an "ok" soup. I won't make it again, though I will consider roasting squash for future butternut soups.

laholladay from Howell, MI /

Flag if Inappropriate

made changes to the good basic recipe.....madras curry powder for paste, added cumin,, more fresh ginger, no garlic, subbed apple sauce at end for the apples, left out honey as applesauce was sweet and used a dollop of greek yogurt topped with slivers of red apple instead of sour cream. it could not have been tastier and it was a beautiful color. i used chicken better than bullion for stock.

hp from nyc /

Flag if Inappropriate

I thought this recipe was awesome, however I did change a few things. I used red onion instead of white, a whole cup of apple instead of a half, one tablespoon of curry powder mixed with a tablespoon of tahini for the curry paste and used coconut milk instead of whipping cream. All in all super good.

marybobary from Cape Cod, MA /

Flag if Inappropriate

I was quite disappointed. I thought it lacked flavour. I ommitted the honey and apple like many had suggested. I don't think having either of them in would've increased the flavour. I think it could've used another tsp of the curry paste to give it a bite. Won't make this again.